Salted Caramel Apple Pie

Hey guys! I hope you have all had a good week! It has been a busy few weeks around these parts so I am really looking forward to having SIX days off!! I hit up Michaels and the dollar store yesterday – I can feel a big weekend of Christmas projects ahead!

A few weeks ago, I shared my new favorite dessert over at Whipperberry. For those of you that didn’t see it, here it is – Salted Caramel Apple Pie.

This pie tastes just as amazing as it sounds and would make the perfect dessert for Thanksgiving or any other fall dinner party! I promise you won’t be disappointed!

CrustCombine the flour and salt in a large bowl. Add the shortening, working it into the mixture using a pastry blender until course crumbs form. Fill a bowl with water and some ice cubes. Sprinkle about 2-3 tbsp. of the water over the mixture distributing it evenly. Continue to add water 1 tbsp. at a time until the dough will hold together when pressed. Divide the dough into two balls, one slightly larger than the other and then flatten into 1/2 inch thick discs. Chill for at least 30 minutes.

Filling

Cook the cubed apples with 2 tbsp. of butter in a large skillet for 10 minutes over medium heat. Allow to cool. In a sauce pan, melt 1 tbsp. of butter with the flour and cook on low for 1 minute. Add the caramel sauce, cinnamon and salt. Continue to cook for approximately 3 minutes. Combine approximately 3/4 of the mixture with the cooled apples. Save the remaining caramel sauce for the topping.

Putting it Together

Preheat the oven to 375F. Lightly flour your workspace and roll out the larger ball of dough into a large circle to line the bottom and sides of your pie plate {approximately an 11 inch circle}. Place the dough in a nine inch pie plate and fill with the apple mixture. Roll out the remaining dough to form the top of the pie. Brush the edges of the pie with the beaten egg and press to seal. Cut some vent slits in the center of the pie. Brush the top of the pie with egg and sprinkle with the sugar and salt. Bake for 55-60 minutes until the crust is golden brown.

Top with vanilla ice cream and drizzle with the remaining caramel sauce. Pure deliciousness!

Oh wow, this sounds so good. Thanks so much for the reccipe. I would love to have you link up to my ongoing Inspire Me party – – -http://www.astrollthrulife.net/2013/11/190th-inspire-me-tuesday.html – – Plus we are having a Holiday Baking Party on the 20th. I would love to see you there too. Hugs, Marty

This recipe looks so good! I want to make it for thanksgiving. I went to the store to look for the caramel sauce, but was unable to find it. Looked by sweetened condensed milk. Is this usually a hard item to find??

i only had to look in one store {Superstore} so it wasn’t hard to find where I am. I know they also had it at Walmart. Usually the products are available more readily in the States than in Canada so if I found it here it should be available down there as well. Good luck!!

Sorry to hear that happened to you. I have made this recipe a few times and have never had any issues with it. Did you just use the canned sweetened condensed milk caramel sauce or did you use another sauce? The only thing I can think of is if the sauce was heated too high when you were initially cooking it (it should just be heated on low heat). Other than that, I am at a loss. Sorry!

Hi there! I'm Jenn, mommy to two busy {and very cute!} boys and wife to a very tolerant hubby. I love all things crafty and creative and have created this blog to share my ideas and favorite finds. I hope you enjoy your visit! Read More…